Bread science : the chemistry and craft of making bread

Bread science : the chemistry and craft of making bread

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LF/998033/R
Английский
Buehler
Emily
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Overview: Bread Science is a practical guide to bread-making that explores both the steps of the process (mixing dough, using preferments and sourdough starter, shaping dough, baking, and more) and the science behind it. The science is presented in detail but in a language suitable for all bread makers. With over 250 photos and drawings, references, a bibliography, a glossary, and an index, Bread Science makes bread-making approachable and fun. This book is a complement to any bread recipe book and a must for the home baker.
LF/998033/R

Характеристики

ФИО Автора
Buehler
Emily
Язык
Английский
ISBN
9780977806805
Дата выхода
2009

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Bread science : the chemistry and craft of making bread

Overview: Bread Science is a practical guide to bread-making that explores both the steps of the process (mixing dough, using preferments and sourdough start...

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